This gentle bean paste deserves to be the first recipe on the blog, because it has been with me in some form for over 20 years.

I originally found the recipe in a French biodynamic cookbook while spending a gap year abroad. I immediately loved the sauce and I made it so many times during the year that when I returned to Finland I knew it by heart.

Later, the sauce gained even more fans from my own family and circle of friends.

If you're really after a spicy and fiery sauce, this is it No be the right choice. You might be disappointed. But if you're looking for a mild and creamy pasta sauce, this is the button choice!

The sauce is suitable even for the smallest in the family, because all the ingredients of the sauce are pureed except for the beans, and it is no longer possible to tell whether there is an onion or something suspicious from a plant...

In this article

This is how you make the sauce

Start by peeling and grating the carrots. If you can't find a grater, it doesn't matter, but in that case, chop the carrots into small pieces. This speeds up cooking considerably.

Peel and chop the onions as well. Please note that the onions do not need to be chopped into even and nice shreds, because everything is pureed at the end.

Saute the onions in oil for a couple of minutes until they are translucent. Then add spices, tomato puree, flour and water. Cook on low heat for about 15 minutes until the carrots are cooked.

Sauce ingredients in a pot
Ingredients in the pot, add more water...

Purée the sauce as even and smooth as possible, for example using a stick blender.

Pureeing the sauce with a stick blender
Pureeing the sauce is best done with a stick blender

Add the crème fraîche and the beans, and heat the sauce just enough to warm it all over.

Serve the pasta and of vegan parmesan with.

Beans are suitable for the sauce

The original recipe used kidney beans, so you can easily experiment with beans other than white.

However, I personally like that the tomato broth of the beans adds more flavor to the recipe, so I always use these white beans. Another bonus is that you can find white beans in tomato sauce in every store...

If you really want a peri-French touch to the sauce...

In the original recipe, a little red wine is also added to the sauce - in the French style. In this recipe, however, the red wine has been replaced with a dark balsamic vinegar sauce.

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Bean sauce and pasta on a plate

Quick French Bean Sauce

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  • Author: almost vegan
  • Total time: 35 minutes
  • Portions: 6
  • Diet: Vegan

Reseptin kuvaus

This quick-to-prepare bean sauce is prepared while the pasta is cooking in another pot.


In addition


  1. Cook the pasta in salted water according to the instructions on the package.
  2. Peel and grate the carrots.
  3. Peel and chop the onion. Peel and mince the garlic cloves.
  4. Saute the onions in oil.
  5. Add grated carrot, tomato puree, wheat flour, water, vegetable stock cube (crumbled), salt, black pepper, thyme, sugar and dark balsamic sauce.
  6. Simmer the sauce over low heat for about 15 minutes until the carrots are cooked.
  7. Purée the sauce until smooth with a stick blender.
  8. Add the beans and vegan crème fraîche, and reheat the sauce. Serve with pasta.


  • You can either grate or chop the carrots. However, they cook faster when grated.
  • Prep time: 15
  • Cooking time: 20
  • Category: Sauce
  • Cooking method: On a stove
  • Cuisine: French

Keywords: vegan pasta sauce, bean sauce, pasta sauce

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